Rinse the chicken breasts under cold water and pat them dry with paper towels.

If desired, tenderize the chicken by placing it between plastic wrap and gently pounding with a meat mallet.

In a shallow dish, mix the bread crumbs, half of the grated Parmesan cheese, Italian seasoning, salt, and black pepper.

In another bowl, beat the eggs and milk together until well combined.

Place the flour in a third dish.

Dredge each chicken breast in flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.

Heat olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for about 3-4 minutes on each side until golden brown.

Transfer the browned chicken to a baking dish and top with the remaining Parmesan and mozzarella cheese.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the chicken is cooked through and the cheese is melted.

Let the chicken rest for a few minutes before serving.